Kerala-Style Fish
Firm white fish coated in a fragrant South Indian paste of curry leaves, chili, coriander and tamarind, then grilled until flaky.
⏱️ Prep: 15 min🍳 Cook: 15 min
Ingredients
| 1 - 1 1/2 pounds | 455–680 g | white fish (black cod, sea bass, halibut, mahi-mahi, etc.), whole filet or pieces |
| 2 | shallots, sliced | |
| 2 | garlic cloves | |
| 12 | curry leaves | |
| 2 teaspoons | 10 ml | chili powder |
| 1 tablespoon | 15 ml | coriander |
| 1 teaspoon | 5 ml | salt |
| 1/2 teaspoon | 2.5 ml | pepper |
| 1/2 teaspoon | 2.5 ml | turmeric |
| 1/2 teaspoon | 2.5 ml | yellow curry powder (optional) |
| 1 tablespoon | 15 ml | coconut oil (or ghee) |
| 1 tablespoon | 15 ml | tamarind water (or lime juice) |
Instructions
- Prepare a grill for medium heat (for oven, preheat to 375°F / 190°C).
- Pat the fish dry, remove any bones, and set aside.
- Make the paste: place all the paste ingredients in a food processor and pulse until finely chopped. Scrape down the sides, pulse again, and repeat until it becomes a cohesive, thick paste; it doesn't need to be smooth. (For tamarind water, mix 1 teaspoon tamarind paste with 2 teaspoons water and add both to the processor.)
- Brush the Kerala paste over the tops and sides of the fish.
- To grill: if grilling a whole filet, lay it skin-side down on a well-greased grate (marinade side up), cover, and cook until the flesh is flaky and tests done with a fork, 9-15 minutes depending on thickness; lift onto a platter with two large metal spatulas. For individual skinless portions, brush both sides with the paste and cook 3-5 minutes per side until cooked through and flaky. (Oven alternative: bake 12-18 minutes, then broil a couple of minutes to brown the top.)
- Optional: sizzle a few fresh curry leaves in ghee for 20-30 seconds until crisp and spoon over the fish. Serve on a banana leaf with lime wedges, Indian lemon or basmati rice and raita.